Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chinese Ginger Cake
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- #69682
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar, firmly packed
1 tablespoon chopped candied ginger or preserved ginger
2 large eggs
1/4 cup molasses
3/4 cup milk
directions
Preheat oven to 350 degrees F. Grease a 10-inch ring mold or a 10-inch Bundt pan. Dust with flour and tap out excess.
Mix together flour, baking powder, ground ginger, cinnamon, baking soda, and salt.
Beat together butter, brown sugar, and candied ginger at medium speed until blended. Beat in eggs and molasses until light and fluffy.
At low speed, alternately beat flour mixture and milk into butter mixture until blended. Spoon batter into prepared pan and smooth top.
Bake cake until a toothpick inserted in center comes out clean, 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Turn cake out onto rack to cool completely.
added by
souschefmatthew12345
nutrition data
Nutritional data has not been calculated yet.
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